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International Journal of Analytical Chemistry
Volume 2017, Article ID 3084359, 8 pages
https://doi.org/10.1155/2017/3084359
Research Article

Simultaneous Determination of Preservatives in Dairy Products by HPLC and Chemometric Analysis

1Pharmaceutical Quality Assurance Research Center, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
2Food and Drug Administration, Tehran University of Medical Sciences, Tehran, Iran
3Drug and Food Control Department, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
4Medical Chemistry Department, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran

Correspondence should be addressed to Mannan Hajimahmoodi; ri.ca.smut.anis@hamijah

Received 2 January 2017; Revised 7 March 2017; Accepted 16 March 2017; Published 3 April 2017

Academic Editor: Günther K. Bonn

Copyright © 2017 Fatemeh Zamani Mazdeh et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Cheese and yogurt are two kinds of nutritious dairy products that are used worldwide. The major preservatives in dairy products are sodium benzoate, potassium sorbate, and natamycin. The maximum permitted levels for these additives in cheese and yogurt are established according to Iranian national standards. In this study, we developed a method to detect these preservatives in dairy products by reversed phase chromatography with UV detection in 220 nm, simultaneously. This method was performed on C18 column with ammonium acetate buffer () and acetonitrile (73 : 27 v/v) as mobile phase. The method was carried out on 195 samples in 5 kinds of commercial cheeses and yogurts. The results demonstrated insufficient separation where limit of detection (LOD) and limit of quantitation (LOQ) ranged from 0.326 to 0.520 mg/kg and 0.989 to 1.575 mg/kg in benzoate and sorbate, respectively. The correlation coefficient of each calibration curve was mostly higher than 0.997. All samples contained sodium benzoate in various ranges. Natamycin and sorbate were detected in a remarkable amount of samples, while, according to Iranian national standard, only sorbate is permitted to be added in processed cheeses as a preservative. In order to control the quality of dairy products, determination of preservatives is necessary.